Roasted Mushroom Fried Rice

5.0

2 Ratings

Esther Choi

Photo by Esther Choi

Ingredients

2 pound mixed wild mushrooms (like shiitake, oyster, enoki, hon shimeji, or similar)
5 garlic cloves
1 splash neutral oil
1 pinch kosher salt
1 pinch freshly ground black pepper
4 cup cooked white rice, completely cooled
1 tablespoon soy sauce, or to taste
1 tablespoon sesame oil
1 tablespoon fish sauce
2 tablespoon unsalted butter
3 to 4 large eggs (1 per person)
1 bunch scallions, chopped
2 red finger chiles, sliced thinly
1/2 cup cup cilantro, chopped
Toasted sesame seeds

Step 1
Heat the oven to 400°F. Clean the mushrooms and cut them into pieces. Roast the mushrooms for 30 to 40 minutes, checking every 20 minutes and tossing for even roasting.
Step 2
When the mushrooms are toasted and crispy, place the roasting tray on your stovetop and turn the heat to medium-low. Add the rice and gently work it into the mushrooms. Add the soy sauce, fish sauce, and sesame oil. Mix well and adjust the salt if needed.
Step 3
Break the butter into small pieces and dollop it around the edges of the pan.
Step 4
Make small wells in the rice and crack the eggs into them. Let them steam and fry until the eggs are totally cooked. When you hear the bottom sizzling and getting crispy, the rice should be ready to serve.
Step 5
Garnish with the scallions, chile, cilantro, and toasted sesame seeds.